Bennington Butter Dish
$42.00 8" X 4" x 2 1/2"
Stoneware
Vermont, USA
This Fall in Sweden there was a craze for butter and for a few weeks it was hard to find in grocery stores. I am not certain whether it was due to the change in season, a popular cooking show promoting butter or a group revelation that margarine contains trans fats and Omega-6. There is a popular divide between salted and sweet butter. Overall I feel cooking with unsalted butter is the way to go, you can always add salt. Bennington Potters was established in 1948 by David Gil. He was fascinated with creating pottery that had the integrity of a handcrafted piece but was produced with the assistance of a machine. Still today, the clay is formed with the help of the machine but every piece is hand finished. The butter dish is a part of the series designed in the late 60s. Do note that butter sticks east of the Rockies are one shape and west of the Rockies are another. Like this one, most butter dishes accommodate the east of the Rockies form, I guess people out west have solved the problem themselves, those frontier people! Also do note the fried butter stick made it's debut at the Iowa State Fair this year. Take a stick of butter, coat it with batter heavy on honey and cinnamon, dunk it into the fryer for 3 minutes and oh no! .... cardiac arrest. Outside of the summer I tend to leave butter out of the refrigerator near a cool spot. The stoneware keeps it at a good, even temperature.
Stoneware
Vermont, USA
This Fall in Sweden there was a craze for butter and for a few weeks it was hard to find in grocery stores. I am not certain whether it was due to the change in season, a popular cooking show promoting butter or a group revelation that margarine contains trans fats and Omega-6. There is a popular divide between salted and sweet butter. Overall I feel cooking with unsalted butter is the way to go, you can always add salt. Bennington Potters was established in 1948 by David Gil. He was fascinated with creating pottery that had the integrity of a handcrafted piece but was produced with the assistance of a machine. Still today, the clay is formed with the help of the machine but every piece is hand finished. The butter dish is a part of the series designed in the late 60s. Do note that butter sticks east of the Rockies are one shape and west of the Rockies are another. Like this one, most butter dishes accommodate the east of the Rockies form, I guess people out west have solved the problem themselves, those frontier people! Also do note the fried butter stick made it's debut at the Iowa State Fair this year. Take a stick of butter, coat it with batter heavy on honey and cinnamon, dunk it into the fryer for 3 minutes and oh no! .... cardiac arrest. Outside of the summer I tend to leave butter out of the refrigerator near a cool spot. The stoneware keeps it at a good, even temperature.